Spiced Pavlova with Pumpkin Mousse

Ingredients

• 4 teaspoons cornstarch
• 1/4 teaspoon fine sea salt
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 tablespoon plus 1 teaspoon ground cinnamon
• divided
• 6 large egg whites
• room temperature
• 1/2 teaspoon cream of tartar
• 1 cup superfine sugar
• divided
• 2 large egg whites
• 1/2 cup granulated sugar
• 3/4 cup pumpkin purée
• 1/4 teaspoon kosher salt
• 1/4 teaspoon vanilla extract
• 1 1/2 cups pomegranate juice
• 1/4 cup granulated sugar

Instructions

1. 1

   Preheat oven to 275°F.

2. 2

   Line 2 rimmed baking sheets with parchment paper.

3. 3

   Whisk cornstarch and sea salt in a small bowl, breaking up any lumps.

4. 4

   Mix ginger, allspice, nutmeg, cloves, and 1 Tbsp. cinnamon in another small bowl.

5. 5

   Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until soft, opaque peaks form, about 3 minutes.

6. 6

   You should see tracks from the whisk on the surface of the whites.

7. 7

   Add superfine sugar slowly, 1 Tbsp. at a time, beating to incorporate fully before adding the next, 5–8 minutes total.

8. 8

   Continue to beat on medium-high speed until stiff, glossy peaks form, about 1 minute more.

9. 9

   Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips.

10. 10

    If it feels gritty, keep beating until dissolved.

11. 11

    Sprinkle cornstarch mixture over egg whites and fold in gently with a spatula.

12. 12

    Sift spices over mixture with a fine-mesh strainer and fold in gently.

13. 13

    Using a large spoon, divide meringue into 8 even mounds on prepared baking sheets.

14. 14

    Using the back of the spoon, make a small well in the center of each meringue.

15. 15

    Using fine-mesh strainer, lightly dust with remaining 1 tsp. cinnamon.